Rustic spanish decor : Curtain decoration ideas.
Rustic Spanish Decor
- the Romance language spoken in most of Spain and the countries colonized by Spain
- The people of Spain
- The Romance language of most of Spain and of much of Central and South America and several other countries
- of or relating to or characteristic of Spain or the people of Spain; "Spanish music"
- The White-Faced Black Spanish is a Spanish breed of chicken. They are thought to be the oldest breed of fowl in the Mediterranean class. The British have records dating back to 1572 referring to this chicken. This breed was admitted into the American Poultry Association in 1874.
- Lacking the sophistication of the city; backward and provincial
- Constructed or made in a plain and simple fashion, in particular
- an unsophisticated country person
- Having a simplicity and charm that is considered typical of the countryside
- countrified: characteristic of rural life; "countrified clothes"; "rustic awkwardness"
- bumpkinly: awkwardly simple and provincial; "bumpkinly country boys"; "rustic farmers"; "a hick town"; "the nightlife of Montmartre awed the unsophisticated tourists"
- interior decoration: decoration consisting of the layout and furnishings of a livable interior
- The decoration and scenery of a stage
- The furnishing and decoration of a room
- Interior design is a multi-faceted profession in which creative and technical solutions are applied within a structure to achieve a built interior environment.
- The style of decoration of a room, building
rustic spanish decor - Spanish Houses:
Spanish Houses: Rustic Mediterranean Style
Vivid colors, rustic simplicity, and the textural contrasts of wood, terra-cotta, and stucco are the hallmarks of the casual elegance of classic Spanish houses. The Spanish approach to residential style is a mixture of luxury and rusticity-wooden beams complement whitewashed ceilings, and worn leather furniture is set off against Moorish arches and wrought ironwork. The vibrant photos and detailed, practical text explore all the elements that become integral parts of a living space, from windows to doors, floors to ceilings, furniture to accessories and even gardens. From romantic homes in Spain's woodsy sierras to grand manors in the southern plains, many of these estates boast unusual features like hidden courtyard gardens or secluded balconies. None are ever open to the public.
(Former) Childs Restaurant Building
Coney Island, Brooklyn Constructed in 1923, this restaurant building on the Boardwalk of Coney Island was designed by Dennison & Hirons in a fanciful resort style combining elements of the Spanish Colonial Revival with numerous maritime allusions that refer to its seaside location. This spacious restaurant building originally had a roof-top pergola and continuous arcades on two facades to allow for extensive ocean views. Clad in stucco, the building's arches, window openings and end piers feature elaborate polychrome terra-cotta ornament in whimsical nautical motifs that include images of fish, seashells, ships, and the ocean god Neptune. The terra cotta was manufactured by the Atlantic Terra Cotta Company, from models by Max Keck, and coloration by Duncan Smith. The architectural firm of Dennison & Hirons used terra-cotta ornament on many of its designs, but they were more commonly conceived in a classical or Art Deco style. For this restaurant, the firm chose elements from the Spanish Colonial Revival style, (relatively rare in New York City) which included areas of flamboyant, three-dimensional ornamentation and round-arched arcades, and made it appropriate to the resort style befitting “the world’s largest playground” – Coney Island. This building, with its large size, showy ornamentation and location on the Boardwalk, is a rare reminder of the diversions that awaited the huge crowds who thronged to Coney Island after the completion of the subway routes to the area. Childs Restaurant, which grew to be one of the largest restaurant chains in the country, was founded in 1889 by brothers William and Samuel Childs. Originally intended to provide a basic, clean environment for wholesome food at reasonable prices, the company eventually varied its restaurant designs and menus to reflect the unique location of each outlet. DESCRIPTION AND ANALYSIS Childs Restaurant The restaurant as a unique place to take a meal began to gain popularity in this country after the Civil War. Although travelers had always been able to obtain food at inns and taverns, and later at hotel dining rooms, those living at home generally ate at home. Eating somewhere else was a new idea, related to a modern urban and industrial lifestyle. In 1871, The New York Times observed, “It is an undeniable fact that the inhabitants of the large cities in America are every year drawn more and more from the great homelife of their ancestors... [R]estaurants and boarding houses are fast multiplying...”3 By the 1830s, members of the Del-Monico family established several Manhattan locales to supply New York's elite with replicas of "Parisian" cuisine. At the same time, soup kitchens and one-cent coffee stands began to provide food for the destitute, while immigrants started cafes and beer gardens to recreate a taste of the old country for their fellow emigres. After the Civil War, other restaurants, including saloons, coffee shops and oyster bars began to cater to the working class, with low-priced fare that was available during extended hours, not just at set mealtimes. With the invention of the soda drink in 1839 (by Eugene Roussel in Philadelphia) composed of carbonated soda water mixed with a flavored syrup, soda fountains became very popular in small and large towns alike.4 Many stores, particularly drug stores, were quick to add this appealing feature to their offerings. By the 1880s, they took the next step, adding light food, especially sandwiches, to the sodas and desserts already served there. The Childs Restaurant chain, begun in 1889, came out of this lunch-counter tradition. Samuel and William Childs, two brothers originally from New Jersey, learned the restaurant business by working for A.W. Dennett, owner of several restaurants in New York, Philadelphia and Boston.5 With $1,600 and some second-hand furniture, the brothers opened their first store on Cortlandt Street in Manhattan. It was so successful that they were able to open a second one several months later. They borrowed Dennett's idea of placing a chef in the window, preparing flapjacks, as a way to advertise their business. They also started to furnish their restaurants with white-tiled walls and floors, white marble table-tops, and waitresses dressed in starched white uniforms, to convey cleanliness. The hard surfaces tended to discourage patrons from lingering on the premises, allowing for quicker turnover and more business. After ten years they had ten profitable restaurants and by 1925, the company (which was incorporated in 1902) owned and operated 107 restaurants in 33 cities in the United States and Canada. The Childs chain was responsible for several restaurant innovations, including a self-serve cafeteria. In 1898, at 130 Broadway, they piled a lunch counter high with sandwiches and pastry and trays on which to place them.7 Cafeteria service proved to be very popular and was emulated at numerous other restaurants around t
Black wrought-iron chandelier (yes, it's kind of heavy!) bought from a local thrift store for $3. It'll go well with a rustic theme, obviously, but would also go well with Spanish, Italian, Mediterranean, or Middle Eastern decor as well. I have a large mirror that this will go perfectly with, and I plan on putting them both in my funky retro-gothic-middle eastern living room/home office/home theater.